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Rice And Pecan Griddle Cakes

  • Yield: About 24 pancakes, or 6 servings


  • 1 tablespoon unsalted butter
  • 1/2 cup corn kernels
  • 1/2 cup chopped pecans
  • 1/4 cup chopped green onions
  • 1/4 teaspoon salt
  • 1 cup cooked white rice
  • 2 cups buttermilk
  • 3 tablespoons melted unsalted butter
  • 1 teaspoon Emerilís Original Essence
  • 4 large eggs, separated, at room temperature
  • 1/3 cup sifted flour
  • Vegetable oil


  • In a heavy skillet, melt 1 tablespoon of the butter over medium-high heat. Add the corn and cook, stirring, for 2 minutes. Add the onions, pecans and salt, and cook, stirring, for 2 minutes. Remove from the heat and let cool.
  • Heat a large, heavy skillet over medium-high heat.
  • In a large bowl stir together the rice, buttermilk, melted butter and Essence. Fold in the cooled corn mixture.
  • In the bowl of an electric mixer, beat the yolks at medium speed until thickened, about 4 minutes. Blend in the flour, then stir into the rice mixture.
  • In a separate bowl beat the egg whites until they hold medium-stiff peaks, about 3 minutes. Fold the whites into the rice mixture, being careful not to deflate.
  • Grease the skillet with 2 tablespoons of oil, then drop 2 tablespoons of batter onto the skillet for each pancake.Cook until just golden brown on the bottom and bubbles form on the surface of the top, about 2 minutes. Flip the cakes and cook until just brown on the other side, about 1 minute.
  • Remove from the pan and serve hot as an accompaniment to grilled or roasted meats or chicken.